SAILING ILLUSTRATED #799 (Fri 10 Jan 2025) — “It’s been an interesting first two days for us,” commented Gavin Brady (USA) on top with Nick Egnot-Johnson (NZL) and Ian Williams (GBR) at the 2025 Macao Match Cup. “Despite us not managing to do a great deal of preparation for the event, as well as other teams, we are sailing well. There are a lot of wind shifts here, but also a lot of passing lanes to keep the racing close – a great event so far.” Reminder that our SI Person of the Year will be announced on our 800th show on 14 January 2025.... SAILING ILLUSTRATED is hosted by Tom Ehman (USA), with Julia Wedekind (USA), Jon Emmett (GBR), Alistair Murray (AUS) and the FOSI. As always our live video podcast airs on Facebook (fb.com/sailingillustratedblog) and the Sailing Illustrated TV YouTube channel every Tuesday and Friday at 1300 Pacific / 2100 UTC, or watch a replay on-demand later. "Sail Fast, Sail Safe, Have Fun!" #tfelive #tomehmanlive #SailingIllustrated

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From the judges: “A step up in performance and accommodations among production boats in its class…a comfortable, fast cruiser that can be sailed by a middle-aged couple…For shorthanded sailing, this boat is hard to match…will please a lot of sailors.” #sailmag #boats #sailboats #sail #sailing #sailor #sailinglife #waterlife #cruising #cruisinglfe #keeponsailing #sailtop10bestboats #HanseYachts Read more from the judges here: https://www.sailmagazine.com/boats/best-boats-2023

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A man expresses his admiration for two heroes while carefully inspecting a boat's rope and dodger. A moment of respect and appreciation. #Heroes #BoatLife #Admiration #Respect

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Braised lamb in red wine 🍷 Inspired by Gordon Ramsay — and approved even by the ones who “don’t like lamb” ( they asked for seconds) Save this for your next wow-dinner moment 👇 recipe: 4 lamb shanks Olive oil, for frying 2 carrots, peeled and sliced 1 onion, peeled and thickly sliced 2 bay leaves 1 x 750ml bottle red wine 500ml chicken stock Small handful of mint leaves, to garnish FOR THE MARINADE: 1–2 green chillies, deseeded and sliced, to taste 1–2 red chillies, de из заseeded and sliced, to taste 2 tsp smoked paprika 2 tsp dried oregano 1 tsp cumin seeds 2 cinnamon sticks, snapped in half 3 garlic cloves, peeled, roughly chopped and crushed Olive oil Sea salt and freshly ground black pepper First prepare the marinade. Mix the chillies (use only one of each if you don’t like hot dishes), smoked paprika, oregano, cumin seeds, cinnamon sticks, garlic, 1 tablespoon of olive oil and seasoning together. Rub the mixture into the lamb so that it is well flavoured. You can cook the lamb straight away, but if you have time, cover and leave to marinate for at least 1 hour, or even overnight. Preheat the oven to 160°C/Gas 3. Heat a large casserole dish on the hob and add a couple of tablespoons of olive oil. Brown the lamb in it for about 6 minutes until coloured on all sides, then add the chillies and cinnamon from the marinade. Add the carrots, onion and bay leaves to the casserole and brown for a minute or two. Lift the lamb so that it is resting on top of the onions and carrots. Add the red wine to deglaze the pan, scraping up the bits from the bottom, then bring to the boil and cook for 7–8 minutes to reduce the liquid by half. Add the chicken stock, bring to the boil, then transfer, uncovered, to the preheated oven. Cook for 3 hours until the meat is really tender and the sauce reduced. (If the tops of the shanks look like they might be drying out, just baste and occasionally turn them.) Remove the cooked meat from the oven and serve garnished with torn mint leaves and the cooking juices spooned on top. #BraisedLamb #POV #CookingMagic #DinnerPartyWin

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